Pico de Gallo Recipe, Eat Right, NHLBI, NIH
U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Pico de Gallo

Download recipes cards: 4" x 6"pdf document icon (262 KB) | 8.5" x 11"pdf document icon (366 KB)

Ingredients

  • 6 tomatoes, preferably Roma (or 3 large tomatoes), diced
  • ½ medium onion, finely chopped
  • 1 clove garlic, finely minced
  • 2 serrano or jalapeño peppers, finely chopped
  • 3 tablespoons fresh cilantro, chopped
  • juice of 1 lime
  • ⅛ teaspoon oregano, finely crushed
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ small avocado, diced

Directions

  1. Combine all of the ingredients in a glass or stainless steel bowl.
  2. Serve immediately or refrigerate and serve within 4 or 5 hours.

Yield: 8 servings
Serving Size: ½ cup
Calories 42
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 44 mg
Total Fiber 2 g
Protein 1 g
Carbohydrates 7 g
Potassium 337 mg

Recipe Source: Delicious Heart Healthy Latino Recipes/Platillos latinos sabrosos y saludables

Last Updated: May 17, 2013